Cajun Chicken Dip

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Cajun Chicken Dip

The legendary fight night appetizer. This is the easiest dip to make, and I have literally never had someone try it who didn't scream with happiness.  I have made it here in individual ramekins, but if you're into sharing, it cooks great in an 8x8 pyrex as well. 

You can really use any cheese for this recipe, but
we've found that a better quality cheese yields a better
(read: less heavy) result.

• 1 package Philadelphia cream cheese, softened
• 1 cup Helman's mayonnaise 
• 1 cup aged white cheddar, grated
• 1/2 cup marble or cheddar, grated
• 3 chicken breasts
• 2 jalapeno peppers, seeded and finely diced
• Cajun seasoning
• Tortilla chips

Directions:

1. Preheat oven to 350 degrees F.
2. Boil chicken breasts in large saucepan filled with water (my dad likes to add a bit of lemon to the water-- CK does NOT)
3. Meanwhile, in a large bowl beat cream cheese and mayo until well combined. Add cheese and jalapenos. 
4. When chicken is completely cooked (no longer pink inside) shred with two forks and add to bowl. Mix well.
5. Spread into Pyrex baking dish (or individual ramekins) and liberally sprinkle with cajun spice.
6. Bake for approximately 45 minutes or until dip is bubbling on all sides.

Chicken Fried Rice

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Chicken Fried Rice

Enjoy this homemade version of a chinese takeout favourite. This recipe is easily adaptable-- try omitting chicken for a vegetarian version, trade out the white for brown rice or add shrimp or any type of seafood! 

• 5 ribs of celery, chopped
• 1 large onion, diced
• 3 cloves garlic, crushed
• 6 or 7 mushrooms, chopped
• 2 chicken breasts, sliced into 1/2" long slices
• 2 cups of white rice, cooked, cooled
• 1/4 cup soy sauce
• 2 eggs, beaten
• 2 tablespoons olive oil

Directions:

1. Cook two cups of white rice according to directions. Transfer to bowl and chill.
2. Heat olive oil in wok on high and add garlic. Cook until fragrant. Add chicken. Cook 4-5 minutes until all sides are mostly white. Add celery, onions and mushrooms and continue cooking until softened (5-8 minutes)
3. Add rice and incorporate. Add soy sauce and stir to combine and heat through.
4. In a separate saucepan, scramble eggs and add to wok. Serve.

Simple Pad Thai

Pin It Simple Pad Thai

Recipe Adapted from M.Coates

This is a very paired down and simple version of Pad Thai that is perfect for a week night dinner. It doesn't use fish sauce-- so I'm sure the purists hate me, and while I love traditional versions of Pad Thai I find this one a tasty quick alternative. Note: Shrimp would be a great addition or substitution to this dish!

• 2 Chicken Breasts, sliced into 1/2" pieces
• 3 cloves of garlic, minced
• 1/4" section of ginger root, grated
• 2 tablespoons olive oil
• 1/2 package rice noodles
• 4 tablespoons peanut butter
• 4 tablespoons soy sauce
• 4 tablespoons water
• 4 teaspoons sweet chili paste (such as sambal oelek)
• chopped peanuts
• bean sprouts
• lime

Directions:

1. Combine peanut butter, soy sauce, water and sweet chili paste in a bowl and whisk until smooth
2. Bring large pot of water to a boil. Turn off burner and add rice noodles. Let steep for 5-6 minutes or until noodles are tender. Drain. Reserve.
3. Meanwhile, in a wok, saute garlic and ginger in olive oil until fragrant. Add chicken and cook until done.
4. Add cooked rice noodles to wok and stir until incorporated. Add sauce and let warm up (about 1 minute)
5. Serve topped with sprouts, chopped peanuts and a squirt of lime. (Serves 2-3)